Stirfriedchickenmacaronisalad Recipes

STIR FRIED CHICKEN & MACARONI SALAD

Stir Fried Chicken & Macaroni Salad image

This has been in my recipe collection for many years, on a piece of paper that was torn in half long ago. I think it's time to save it here. It's a very healthy and tasty meal that I've always enjoyed.

Provided by windhorse23

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil, divided
3/4 lb fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt, divided
1/4 cup water
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
1/2 teaspoon ground ginger
8 ounces uncooked small shell pasta (shells, elbows, etc.)
15 ounces kidney beans, drained and rinsed
2 tablespoons soy sauce
2 tablespoons fresh lime juice

Steps:

Cook the pasta, and drain well.
Heat one tablespoon of oil in a large skillet on medium high heat. Add green beans and 1/4 teaspoons salt. Cook and stir until beans are coated and hot. Add water. Stir-fry until beans are crisp-tender. Remove from skillet.
Heat remaining 2 tablespoons of oil in the skillet. Add chicken, ginger, remaining salt and cook/stir until chicken is no longer pink. Remove from heat.
Combine pasta, kidney beans, green beans, chicken, soy sauce and lime juice.
Serve hot or cold. It's great both ways.

CHICKEN STIR-FRY

Chicken Stir-Fry image

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Steps:

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

MEDITERRANEAN CHICKEN STIR-FRY

Mediterranean Chicken Stir-Fry image

Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 cups water
1 cup quick-cooking barley
1 pound boneless skinless chicken breasts, cubed
3 teaspoons olive oil, divided
1 medium onion, chopped
2 medium zucchini, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 plum tomatoes, chopped
1/2 cup pitted Greek olives, chopped
1 tablespoon minced fresh parsley

Steps:

In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.

Nutrition Facts : Calories 403 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN MACARONI SALAD

Chicken Macaroni Salad image

Make and share this Chicken Macaroni Salad recipe from Food.com.

Provided by Derf2440

Categories Salad Dressings

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (356 g) can chicken breasts, in broth
1 cup whole wheat elbow macaroni
3/4 cup fresh tomato, cubed
1/2 cup cheddar cheese, cubed (we like sharp)
1/2 cup cucumber, sliced into half rounds
1/2 cup celery, sliced
1/4 cup green onion, sliced
1/2 cup plain fat-free yogurt
2 tablespoons fat-free mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (or course ground black pepper)
lettuce, enough to line a platter

Steps:

Drain the chicken and reserve the broth.
Add the chicken broth to the saucepan you will cook the macaroni in; add enough water to just cover the macaroni; cook macaroni al dente, drain and run under cold water; cool completely.
Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; mix well.
In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.
Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.

Nutrition Facts : Calories 337.1, Fat 13.7, SaturatedFat 5.5, Cholesterol 73.2, Sodium 256.6, Carbohydrate 26, Fiber 3.2, Sugar 4.5, Protein 28.3

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